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Guacamole. Guacamole (Spanish: [ɡwakaˈmole] ⓘ; informally shortened to guac in the United States [1] since the 1980s) [2] is an avocado -based dip, spread, or salad first developed in Mexico. [3] In addition to its use in modern Mexican cuisine, it has become part of international cuisine as a dip, condiment, and salad ingredient. [4][5]
The Fuerte avocado is the second most popular commercial variety of avocado in the world, [2] after Hass. Brought from Mexico to the United States in 1911, [1] Fuerte quickly became the dominant commercial avocado variety in the United States. Its commercial dominance lasted into the 1950s, [3] when it was surpassed by Hass.
The avocado, alligator pear or avocado pear (Persea americana) is an evergreen tree in the laurel family (Lauraceae). It is native to the Americas and was first domesticated in Mesoamerica more than 5,000 years ago. It was prized for its large and unusually oily fruit. [3]
As of 2003, the land area under this cultivar was 348,769 ha (861,830 acres) with a production of 2,583,226 metric tons (2,847,519 short tons; 2,542,428 long tons) a year. [8] As of 2013, FAO reported 21,511 producers of avocado in Mexico out of which 10,000 were from Michoacán. This also created 279 packinghouses and domestic traders and 17 ...
The avocado fruit is expensive to grow, and since it’s only grown at certain times of the year in a few regions of the world, it’s a precious commodity to consumers. In truth, restaurants know ...
Ancient Maya tortillas differ from their modern counterparts. The ancient Mayas produced a small three to four-inch masa patty that was thicker than today's version to provide a sturdy base for the dish they would be serving. These dishes often included meat and avocado or could be a side for a stew at a ritualistic meeting.
The fruit is very large, averaging 30–40 ounces (850–1100 grams) in weight, with an oval shape is glossy, smooth, green skin. Oil content of the fruit is approximately 13%. In Florida, the fruit mature from October to January. [8] '. Choquette' trees produce A-type flowers.
Avocado oil is one of few edible oils not derived from seeds; it is pressed from the fleshy pulp surrounding the avocado pit. [6] Unrefined avocado oil from the 'Hass' cultivar has a characteristic flavor, is high in monounsaturated fatty acids, and has a high smoke point (≥250 °C or 482 °F), making it a good oil for frying. 'Hass' cold ...